Directions

Preheat oven to 425°.

Heat 2 tablespoons Olive Oil in 12-inch skillet over medium heat and cook onions, stirring occasionally, 3 minutes. Cover and cook, stirring occasionally, 15 minutes or until onions have released most of their water. Remove lid and cook an additional 10 minutes or until liquid is almost evaporated. Add vinegar and cook, stirring frequently, 1 minute. Reduce heat to low, add Sauce and cook, stirring occasionally, 30 minutes or until onions are very soft and most of the excess liquid is evaporated.